This Healthy Banana Chocolate Chip Oatmeal Bread is simple to make and perfect for any day. It’s made without refined flour, sugar, oil, or butter, but still turns out soft and tasty. A great way to enjoy a healthier treat!
I’ve made this banana chocolate chip oatmeal bread countless times, and it never disappoints. It’s the kind of recipe I keep coming back to because it’s not only healthy but also tastes like a cozy, comforting treat. The bananas keep it moist, while the oats add a nice texture. It’s perfect for breakfast, a snack, or even as a dessert!
If you’re into healthy baked goods, be sure to check out my other recipes, like 3 Ingredients Healthy Oat Bread without flour, sugar, oil, or eggs , 4 ingredients healthy chocolate cake in 5 minutes and 4 Ingredients Sesame chocolate cookies (no sugar no flour) .
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Ingredients
- Bananas: Make sure your bananas are ripe! The riper they are, the sweeter and more flavorful your bread will be.
- Oats Flour: I like to make my own by blending regular oats in a blender until they turn into a fine flour. You can easily make it at home, and it’s a great gluten-free option too, just use gluten-free oats.
- Sweetener: I used maple syrup for a natural touch of sweetness, but you can also use honey if that’s what you prefer.
- Chocolate Chips: You can use dark or semi-sweet chocolate chips, or if you’re not a fan, feel free to skip them entirely for a more subtle flavor.
- Milk: I went with 2% milk, but you can use any milk you prefer—whether it’s regular milk, almond milk, oat milk, or anything else.
- Baking Powder & Baking Soda: I used a small amount of baking soda alongside baking powder to give the bread a lighter, fluffier texture, which really helps balance out the moisture from the bananas.
How to make healthy banana bread
- Preheat your oven to 350°F (175°C). Prepare a 9-inch (or 8-inch) loaf pan by greasing it with oil or butter, or lining it with parchment paper.
Mash the bananas using a fork or a potato masher until smooth.
Add the eggs, maple syrup, vanilla extract, and milk. Mix everything together until well combined.
Next, blend rolled oats in a blender until they turn into a fine oat flour. I find it works best if you blend it into a powder-like consistency.
Add the chocolate chips into the oat flour. This helps prevent the chocolate from sinking to the bottom of the bread while baking.
Add the oat flour, baking powder, baking soda, a pinch of salt, and cinnamon.
Mix everything until the dry ingredients are fully incorporated with the wet ingredients.
Pour the batter into the prepared loaf pan.
Top with a few extra chocolate chips and oats for a nice finish.
- Bake for 40-44 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for a few minutes before transferring it to a cooling rack. Allow it to cool completely before slicing and enjoying!
Recipe tips
- Don’t Overmix the Batter: When you combine the dry and wet ingredients, mix until just combined. Overmixing can make the bread dense and heavy. A few lumps are totally okay!
- Use Ripe Bananas: The bananas should be fully ripe, with lots of brown spots. They not only make the bread sweeter, but their natural moisture helps keep the bread soft and tender.
- Check Oven Temperature: Make sure your oven is fully preheated to 350°F before baking. If your oven runs hot, the bread might cook too quickly on the outside while remaining raw in the middle.
- Test for Doneness: Oven temperatures vary, so start checking for doneness around the 40-minute mark. Insert a toothpick into the center—if it comes out clean or with a few crumbs, the bread is done. If it’s too wet, bake a little longer.
- Add Chocolate Chips to the Flour: Toss the chocolate chips in a bit of oat flour before adding them to the batter. This helps prevent them from sinking to the bottom while baking, ensuring a more even distribution throughout the bread.
- Let It Cool Before Removing: After baking, let the bread cool in the pan for at least 10 minutes before transferring it to a wire rack. This helps the bread set and reduces the risk of it falling apart when you slice it.
- Don’t Skip the Baking Soda: A small amount of baking soda works in tandem with the baking powder to give the bread a lighter texture, so don’t skip it! It helps the bread rise and become fluffy.
Faqs
Yes, you can substitute regular all-purpose flour for oat flour, but it will change the texture slightly. Oat flour makes the bread more moist and dense, so if you use all-purpose flour, the bread may be lighter and less moist.
Yes! If you have frozen bananas, just thaw them and mash them up. In fact, frozen bananas can be even sweeter and easier to mash, but make sure to drain any excess water before adding them to the batter.
If your bread turns out dense, it might be due to overmixing the batter or not using ripe enough bananas. Make sure you mix gently, and use bananas that are really soft and full of spots. You can also try adding a little extra baking soda to help it rise.
Absolutely! To make this bread vegan, simply use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of regular eggs, and swap the milk for almond milk, oat milk, or any other plant-based milk of your choice.
If your bread is sinking in the middle, it might be underbaked or overmixed. Make sure your oven is at the right temperature, check for doneness with a toothpick, and avoid overmixing the batter to prevent excess air from collapsing during baking.
Storage Tips for Banana Chocolate Chip Oatmeal Bread
- Room Temperature: Store in an airtight container or wrapped tightly for 2-3 days.
- Refrigerator: For longer freshness, store in the fridge for up to 1 week.
- Freezing: Slice and wrap each piece tightly. Freeze for 2-3 months. Thaw at room temperature or microwave to warm.
Recipe Video
More healthy recipes
📖 Recipe
Healthy Banana chocolate chip oatmeal bread
Ingredients
- 3 ripe bananas
- 2 large eggs
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
- ½ cup milk
- 2 cups rolled oats
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 tsp cinnamon (optional)
- ¼ cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9-inch (or 8-inch) loaf pan by greasing it with oil or butter, or lining it with parchment paper.
- Mash the bananas using a fork or a potato masher until smooth. Add the eggs, maple syrup, vanilla extract, and milk. Mix everything together until well combined.
- Next, blend rolled oats in a blender until they turn into a fine oat flour. Add the chocolate chips into the oat flour.
- Add the oat flour, baking powder, baking soda, a pinch of salt, and cinnamon into the banana mixture. Mix everything until the dry ingredients are fully incorporated with the wet ingredients.
- Pour the batter into the prepared loaf pan. Top with a few extra chocolate chips and oats for a nice finish.
- Bake for 40-44 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for a few minutes before transferring it to a cooling rack. Allow it to cool completely before slicing and enjoying!
Video
Notes
- Use Ripe Bananas: The riper the bananas, the sweeter and moister the bread will be. Overripe bananas work best for natural sweetness.
- Don’t Overmix the Batter: Mix until just combined to avoid a dense loaf. Overmixing can result in a heavy texture.
- Oat Flour Tip: Blend rolled oats into a fine powder to make your own oat flour. You can also use gluten-free oats if needed.
- Add Chocolate Chips to the Flour: Toss the chocolate chips in a little oat flour before adding to the batter to prevent them from sinking to the bottom.
- Storage: Store at room temperature for 2-3 days, refrigerate for up to a week, or freeze for 2-3 months.
- Baking Time: Oven temperatures vary, so start checking for doneness around 40 minutes. Insert a toothpick—if it comes out clean, it's done!
- Swap the milk for almond milk, oat milk, or any other plant-based milk of your choice.
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